Lemon-Garlic Stuffed Baby Eggplant

Here is a great dish to make for company or as a nice appetizer or side dish.  It can be difficult to find baby eggplant at times so make sure you grab them up when you see them.

6 baby or small eggplants (about 3 pounds)
3 lemons
2 cloves garlic, thinly sliced
1 tsp dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil

Directions

Heat oven to 450°F. Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so that it remains attached at the top (you can even leave the stem on for a nicer presentation). Arrange the eggplants in a glass baking dish.

Thinly slice 1 of the lemons. Juice the other two lemons. Insert the lemon slices into the slit in each eggplant, then press some garlic and oregano into each slit. Season with the salt and pepper. Drizzle the eggplants with the lemon juice and oil. Cover with foil (make sure it doesn’t touch the eggplants) and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes.

Remove foil and roast for 5 more minutes. Transfer to a serving platter and drizzle with pan juices.

Buffalo Chicken Wraps

Advanced & Core Plan

Serves 8-10

This is a great appetizer that tastes like a chicken wing but without being fried in damaged oils and with the added bonus of the ultra-healthy cabbage.  If your family likes buffalo chicken wings, they will love this recipe.  Make it for a party, while watching sports, or pack them in a lunchbox.

 
2-3 organic chicken breasts, poached and shredded (for a shortcut, you can use canned organic chicken)
1/4 head green cabbage, sliced very thin or shredded
Hot sauce (buffalo wing sauce) to taste (check ingredients)
1-2 tsp coconut oil
4 Coconut Wraps (Pure Wraps – http://improveat.com/howwherewhen.php)  OR small bibb lettuce leaves

Heat coconut oil in a non-toxic skillet.  Add cabbage and sautee until soft.  Add chicken and enough hot sauce to fully coat the mixture.

Take coconut wraps and cut them in fourths or small lettuce leaves and fill them with a tablespoon or two of the chicken mixture.

If using the coconut wraps, wrap and put seam side down in a baking dish and bake for about 5 minutes in a 350 degree oven (watch them because the wraps can burn easily).  If using lettuce, just place them in a dish with the open side up (like a taco).

Super Simple Flax Meal Pizza Crust

Advanced Plan & Core Plan

Serves 2-3 (makes 1 large or 2 small pizzas)

Here is a pizza crust that is completely grain free, gluten-free, and completely delicious.  It also doubles as crackers or as a bread alternative.  Experiment with spices for different tastes.

1 ¼ cups Almond Flour

¼ cup ground flax meal

¼ to ½ tsp. kosher or sea salt

¼ tsp. aluminum free baking powder

1 egg, beaten with a whisk

1 Tbsp. extra virgin olive oil

1 tsp. seasoning of choice – Italian seasoning; roasted garlic powder (optional)

Mix all ingredients together until they form a ball.

Roll the “dough” into a ¼ inch pizza crust on a sheet pan with a silpat liner or piece of parchment paper.  NOTE:  the dough will be sticky so it is best to press it out with your hands/fingers first then vocer with parchment paper to roll out.

INDIVIDUAL SERVING OPTION:  Split the dough in half and make two smaller pizza rounds.

Bake at 350 degrees for 10 to 15 minutes.

Remove from oven.

Top with your favorite pizza ingredients.

Return the pizza to the oven for another 10-15 minutes

“Chicken Crust” Pizza

After a great response to this pizza from those that attended the Maximized Living recipe night at West Cobb Chiropractic I decided to post it for all to enjoy!  Thanks to Dr. Melissa Sell for discovering this gem. 

And yes, you are reading the title right, this is a pizza with a crust make out of cooked chicken.  You will NOT believe how good this is!  Try it as soon as possible!
 

 

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 6 cloves garlic (shredded or pressed)
• 5 eggs
• 2 tbsp Italian seasoning
• 1 can organic pizza sauce or homemade
  • check label to made sure it has no added sugar
• shredded cheese
  • Suggestion:  Beyond Organic Greed Fed Cheddar
• 4 tbsp organic butter

Boil chicken thighs for 12-15 minutes or until cooked through. Combine eggs with 4 cloves of garlic and Italian seasoning. When chicken is done, blend it up in food processor or blender (you’ll want to blend them 2 at a time so they shred thoroughly, then put them into a mixing bowl). Add egg mixture to chicken and form it into a dough.

This recipe makes 2 pizzas (because 1 is never enough), so grab 2 baking sheets and 2 pieces of parchment paper to line the pans. Separate dough equally and roll out to desired size. Bake for 12-15 minutes in a 425 degree oven.

While the crust is baking, melt down the butter in a saucepan and add 2 large cloves of shredded garlic. When crusts are finished, take them out of the oven and let them cool for a few minutes. Divide garlic butter and distribute evenly over the crusts.

Now it’s time for toppings! I kept it simple with just pizza sauce and cheese, but you can get as creative as you want. Bake again for 15 minutes or until cheese is melted/toppings are cooked.

Throw a few ripe avocados, a bag of frozen strawberries and a bit of stevia in the blender to complete the meal with some strawberry gelato!

So there you go! Advanced plan pizza and ice cream!

This recipe was adapted from… http://www.norcalsc.com/chicken-pizza-youll-never-miss-the-crust

Stuffed Mushrooms

Advanced Plan

Makes enough for appetizers for 4-6 people

This recipe gets rave reviews whenever I make it.  People always ask what is in them.  The best part about it is that it is only 3 ingredients, takes literally minutes to make, and tastes delicious.  They are great for parties or as a quick snack.  These are a perfect example of how simple ingredients can result in amazing taste.

1 pint container of button or baby bella mushrooms – stems removed and cleaned with a damp towel

1/2 brick organic cream cheese. softened

6 slices uncured turkey bacon, cooked and cut into small pieces

Preheat the oven to 350 degrees.  Mix the cream cheese with the chopped bacon and fill each mushroom cap.  You will want a small mound on top.  Bake for 15-20 minutes on a parchment lined baking sheet.  Serve warm or at room temperature.